Leslie Bartosh, CEC, AAC, FMP

 Tofu with vegetables and rice. As usual, my recalcitrant food calendar threw me a curve.   This Meatless Monday dish showed up on Wednesday.   I guess it was right on time for Whatever Wednesday! Katsu style, extra firm tofu, sticky rice, steamed spinach, house kimchi cabbage, and Thai sweet chili sauce. A delightful combination of textures and flavors.  As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Tofu, #Katsu, #Katsu_Tofu, #Sticky_Rice, #Spinach, #Kimchi, #Kimchi_Cabbage, #Thai_Sweet_Chili_Sauce, #Vegetarian, #Lacto_Ovo_Vegetarian

 Malfatti with Cream, Tomato, Green Peas, and Basil. Malfatti are often referred to as Ravioli Nudi.  Some Italian reference materials also use the name Knödel di Spinaci or Canaderli Agli Spinaci. The term Malfatti translates to badly formed or misshapen ones.  Regardless of what you call them, they are delicious dumplings made from Ricotta Cheese and Spinach. Most recipes call for the dumplings to be finished with melted butter and Parmesan cheese.  But I found variations on how they are sauced, how they are shaped, and even how they are cooked. This leads me to believe that the sauce used is based on the local availability of ingredients. This led to this version being sauced with a cream reduction sauce flavored with tomatoes and basil, with the addition of green peas at the last moment. The basil used in this sauce was house-dried whole-leaf basil. I really like the character that it adds to the finished dish! As always, your questions or comments are welcome. Until next time, Bon